Vegan Bulgogi with Shiso

Name: Vegan Bulgogi with Shiso
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian, Korean
Ingredients: 1 package vegan ground meat (340 g, I used Beyond beef (Beyond is GF!)); 3 green onions (finely diced (whites and greens separated)); 3 tbsp soy sauce (use tamari to keep this gluten-free); 1 tbsp brown sugar (packed (or 1 tbsp oliosaccharide if you have it)); 1 tbsp rice vinegar; 3 cloves garlic (minced); 1/2 inch ginger (grated (about 1/2 tsp)); 1/2 tsp ground black pepper; Toasted sesame seeds; Perilla or shiso leaves (perilla is more traditional); Steamed rice; Kimchi (I didn't have anymore T_T); Pickled radish (danmuji); 1 tbsp doenjang (fermented soybean paste, different from miso); 1-2 tsp gochujang (use 2 if you like it spicy); 1 tsp toasted sesame oil; 1/2 tsp sugar; 1 tsp toasted sesame seeds; 1 clove garlic (finely minced); 1 spring onion/scallion (finely minced)

Instructions

Prep:15minCook:15min

This is one of my favourite savoury Korean dishes! The bulgogi can be used on rice in a Korean bento, or you can serve it with perilla leaves and lettuce for a wrapped situation (like KBBQ!) The herbaciousness and bitterness of the shiso adds such complexity and balance to the salty sweet bulgogi, I hope you love it as much as my friends and I did :)

Updated at: Fri, 21 Aug 2026 08:33:42 GMT